By Kathryn Reed When I hear salsa I automatically think chips. While that would be an option for this recipe, it really is much more versatile. It would be a great accompaniment to certain fish, or even pork. I tossed it with fresh spinach for a salad. It was outstanding. The salsa wilted the spinach […]
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By Kathryn Reed Beer with bread pudding. Chickpeas as a main ingredient in the entrée round of the chefs’ challenge. Wine that wouldn’t stop flowing. This and a whole lot more is what Sample the Sierra is all about. The eighth annual food pairing was a celebration of local restaurants, regional foods and adult libations, […]
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By Julia Kramer My winter smelled of smoke. Night after night, I caught a whiff of burning logs, of fat dripping onto coals, of sourdough toasting and rib eyes charring and knobby carrots blackening over jumpy flames. This scent welcomed me to North Yarmouth, Maine, where chef Krista Kern Desjarlais bakes crackly Montreal-style bagels in […]
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Lake Tahoe is featured in a new food-themed road trip itinerary through Northern Nevada developed by TravelNevada and Reno Bites. The food event is Oct. 9-15. The itinerary focuses on locally owned restaurants in Reno, Fallon, Carson City, Carson Valley, Stateline and Incline Village, along with recreational and touristy activities in those communities. Go online […]
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By Matt Kawahara, Sacramento Bee Scott Johnson acknowledges that merging beer and wine in one glass might sound a little weird. He also swears by the result. Solid Ground Brewing, a new brewery in El Dorado County, combines Johnson’s winemaking background with the beer brewing experience of his co-founder KC Sare. Along with creating standard […]
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By Dennis Romero, LA Weekly It was a valiant effort that nearly slid by the foes of alcohol, but in the end there wasn’t enough time and support to save a proposal to allow cities like Los Angeles to extend bars’ last call serving times to 4am. Legislation that would have given municipalities the […]
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By Kathryn Reed It’s the time of year when anyone growing zucchini wonders if it’s OK just to turn the rest into compost. It’s when they start getting bigger on the vine because you just don’t want to pick another one. Now is the time to find those zucchini-growing friends and make the following recipe. […]
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By Vanessa DiMaggio, Food and Wine Fueling your body during an emergency is very different from your everyday diet. Because you’ll probably expend more energy than you normally would, you should eat high-energy, high-protein foods. And because you’ll have a limited supply, the higher-quality foods you eat—and the less of them—the better. “In a disaster […]
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By Kathryn Reed Some form of a burrito or taco is something I seem to eat on a weekly basis. I change up the concoctions based on what I have in the house. Lately I have been loving the butternut squash and black bean combination. Then I go from there. While it can be a […]
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By Tim Carman, Washington Post Holler & Dash Biscuit House is a small, counter-service chain that has made some big promises to diners: Each location of the biscuit-heavy concept will seek out local ingredients for its food and drink, whether naturally raised birds for a fried chicken sandwich topped with goat cheese and sweet pepper […]
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